Poached Organic Pink Lady Apples

It’s such a beautiful sight to see all the colors of the leaves as they change color this time of year. Kids get excited for trick-or-treating, and the cornucopia of high fructose bliss. As the weather cools, and the winds pick up, we find ourselves thinking of mulling spice, warm drinks and the flavors of fall – not here in Florida – it’s still 90 degrees out, and I’m chillin’ at the beach with a cold one!!! For those of us that have transplanted ourselves from the northeast, or the mid-west, we still think of fall as it once was. This is one of the best foodie harvests of the year!! Fall always brings the best apples, and I’d find myself helping my mother each fall, peeling McIntosh apples for her apple crisp – one of my fav’s, still to this day. A myriad of goodness; pumpkins, squash, apples, pears, cauliflower, and sweet potatoes!! Bring it!!

I have a love for apples, and pears, paired with the salty, sweet fix, we all desire. What better way to do that, than with some of my favorite things? I’ve made apples, prosciutto, and blue cheese the star in October!! For the sweet side, I‘ve poached Organic Pink Lady apples in Amea aceto de mele biologio. Let me tell you, this apple vinegar is the bomb!! Best apple vinegar I’ve ever had!! Sweet, slightly sour, yet well rounded, with crazy apple flavor – it’s a must try!! Along with the apples, crispy prosciutto, blue cheese mousse, and candied walnuts, I’ve tossed field greens in a simple vinaigrette, with aceto aromatizzato con aglio, and Gocce di Casaliva 100% Organic EVOO. This savory vinaigrette helps tie the saltiness of the prosciutto, and blue cheese mousse, with the sweetness of the poached apple, Espuma and candied walnuts. For the Espuma, I used my ISI thermo whip. This whip holds your foams hot or cold for hours – I love it!!

What do I love most about poached apples? They can be served hot or cold, as an appetizer, or as a dessert – so versatile!! Get out there and cook with our seasons!! Bon appetite!!

Cooking tools needed

  1. Corer
  2. Peeler
  3. 4 quart sauce pan(s)
  4. Skillet
  5. Slotted spoon
  6. Food processor
  7. Mixing bowl
  8. Immersion blender
  9. Whisk
  10. Measuring spoons
  11. Measuring cups
  12. Pastry bag with star tip
  13. Chef’s knife
  14. Cutting board
  15. ISI whip
  16. 3 each NO2 charges

Food items needed

  1. Organic Pink Lady apples, or small to medium size apple of choice
  2. Amea aceto di mele biologico
  3. Aceto aromatizzato con aglio
  4. Gocce di casaliva without pit
  5. Brown sugar
  6. Blue cheese
  7. Cream cheese
  8. Heavy whipping cream
  9. Salt & Pepper
  10. Walnuts
  11. Sugar
  12. Cayenne pepper
  13. Unsalted butter
  14. Field greens or your favorite lettuce
  15. Shallots
  16. Canola oil
  17. Prosciutto
  18. Dijon mustard
  19. Lemon juice

Poached apples

  1. Mix 4 parts water with 1 part Amea aceto di mele biologico, and 2 packed tablespoons of brown sugar.  You will need enough liquid to submerge the apples.  On medium heat, heat until a simmer, and the sugar has dissolved
  2. While water and apple cider vinegar are heating, mix 4 cups water  with 2 tablespoons of lemon juice
  3. Core apples from the bottom, but leave the stem intact.  Immediately place the apples in lemon water to deter browning
  4. Once the water and vinegar are simmering, add the peeled and cored apples
  5. Set the timer for 8 minutes.  The apples are done when you can easily pierce with a knife
  6. Using a slotted spoon, remove apples and transfer to a plate to cool.  Leave at room temperature for one hour, then place in the refrigerator until completely cooled
  7. Take ½ cup of the poaching liquid and reduce on medium-low heat until it reaches a syrupy consistency.  Reserve for plating

Blue Cheese Mousse – 4 ounces blue cheese, 4 ounces cream cheese, and 4 ounces of heavy whipping cream

  1. Bring blue cheese and cream cheese to room temperature.  I like to leave this out overnight on a plate, wrapped with plastic wrap
  2. Using a food processor, mix both cheeses to a smooth cream.  Season with salt & pepper.
  3. In a separate mixing bowl, whip heavy whipping cream to firm peaks.
  4. Fold in in whipped cream into the cheese mixture
  5. Put in pastry bag with a star tip

Crispy prosciutto

  1. Heat canola oil in a saucepan to 350 degrees
  2. Put sliced prosciutto in heated oil, and fry until no bubbles come out of the prosciutto
  3. Using a slotted spoon, or sieve, transfer to a plate lined with paper towel

Candied walnuts

  1. In a skillet, combine 1 cup of walnuts, 2 tablespoons of unsalted butter, and ¼ cup sugar
  2. Heat over medium heat, stirring constantly until the sugar Is melted and walnuts are covered
  3. Transfer to plate to cool

Vinaigrette

  1. In a mixing bowl, place 1 teaspoon of Dijon mustard, 2 teaspoons minced shallots, salt & pepper to taste, and 3 tablespoons aceto aromatizzato con aglio.  Whisk until combine
  2. Using an immersion blender, or hand whisking, slowly add 2 tablespoons of Gocce di Casaliva without pit, and ¼ cup canola until emulsified

Field Greens

  1. Stack field greens on top of each other and julienne to 1/4”
  2. Toss greens with vinaigrette

Apple cider Espuma (foam)

  1. Place ¼ cup poaching liquid, and 1 cup heavy whipping cream in ISI thermos whip, and 3 N2O charges.  Shake vigorously prior to application

Plating

  1. Use your plate of choice.  I prefer plain white plates as a canvas to showcase the color of the foods
  2. Place small amount of field greens tossed with vinaigrette towards the top of the plate
  3. Place two poached apples at 3 and 9 o’clock on the field greens
  4. Pipe Espuma in between the apples
  5. Pipe the blue cheese mousse at 4 and 8 o’clock
  6. Take crispy prosciutto and break into small pieces.  Stand vertically in the blue cheese mousse
  7. Place candied walnuts next to each portion of blue cheese mousse, and a few randomly about the plate
  8. Garnish plate with micro-greens of choice

 

Flavors of Lonato Products Used:

Apple_Vinegar_Amea_Egocala_V

Organic Apple Balsamic Vinegar
Amea Egocalo V

Infused_Balsamic_Vinegar_Garlic

Infused Balsamic Vinegar
Garlic

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